Try this Mole De Olla Estilo Atlixco (Pot Mole, Atlixc recipe, or contribute your own.
Suggest a better descriptionPrepare the chiles as described above in the recipe for Mole Poblano Picante. Heat the lard or oil in a skillet, and fry first the sausages, then the pork, and last the chicken pieces until golden. Add more fat, if necessary. Transfer to a heavy flameproof casserole with a lid. In the electric blender combine the chiles, onion, garlic, tomato, sesame seeds, nuts, and oregano, and blend until smooth. In the fat remaining in the skillet, cook the puree for 5 minutes, stirring constantly. Stir in the stock. Season to taste with salt and pepper. Pour over the meats in the casserole; cover; and simmer gently, over a low heat, for about 1 hour, or until the chicken is tender when pierced with a fork. per Earl Shelsby Fidonet COOKING echo
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 192 | ||
Calories from Fat: 115 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 306.7mg | 11 % | |
Potassium 336.9mg | 9 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9.8g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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